- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Healthier living
- Diabetes friendly
- No added sugar
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
Make stir-frying fish part of your weekly dinner routine. Quicker than take away, this vegetable-packed sweet and spicy noodle recipe is on the table in less than 30 minutes.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- 460g firm white fish fillets, such as basa, cut into 3cm pieces
- 220g hokkien noodles
- 200g snow peas, trimmed, diagonally sliced
- 1 bunch baby broccoli, chopped
- 4 spring onions, thinly sliced
- 1 bunch baby bok choy, chopped
- 1 tbs salt-reduced soy sauce
- 1 1/2 tbs sweet chilli sauce
- 1/4 tsp dried chilli flakes
- 2 tbs coriander leaves
- Spring onion curls, to serve
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a wok or non-stick frying pan over medium-high heat. Add the garlic, ginger and fish and stir-fry for 4-5 mins or until the fish is almost cooked through. Transfer to a plate.Step 2
Meanwhile, cook the noodles following packet directions. Drain well.Step 3
Heat remaining oil in the wok or pan. Add the snow peas, baby broccoli and sliced spring onion to the pan and stir-fry for 2-3 mins or until just tender. Add the bok choy, noodles, soy sauce, sweet chilli sauce and chilli flakes and stir-fry for 2 mins or until the noodles are heated through.
Step 4
Return the fish to the pan and stir-fry for 1 min or until combined and heated through. Divide among serving plates. Sprinkle with coriander leaves and spring onion curls. Serve with the lime wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: If you’d prefer, you could buy frozen fish for this recipe and simply defrost it in the fridge overnight. If you’ve bought fresh fish from the seafood counter, take it out of its wrapping and transfer it to a plate. Cover and use within 2 days.
Use it up: As you can see with this fish stir-fry noodles recipe, sweet chilli sauce is not only used as an accompaniment for fried foods. It can also be added to a marinade, a dressing or used as a glaze.
Root to tip: When a recipe calls for only coriander leaves, make sure you save the roots. First, use a knife to scrape them clean of any clinging dirt and wrap them in plastic, then foil, and freeze. They can then be used in a green curry paste, laksa or nam jim.
Like a bit of spice in your life? You’ll love this chilli fish stir-fry
We all know the health benefits of eating fish. Apart from being a low-calorie way of getting necessary protein into your diet, fish is a source of omega-3 fatty acids, vitamin D and iodine, all of which are great not only for your physical health but for brain power, too. Our Thai-inspired sweet chilli fish is a super tasty way of getting all these nutritional benefits into your body. Aromatic garlic, ginger and dried chilli flakes create the flavour base for silky Hokkien noodles and tender-crisp green vegetables, all tossed with sweet chilli and soy sauces. This fish stir-fry is ideal for a nutritious and fun family meal, yet is equally as comfortable being served up as part of a Thai-inspired feast along with barbecued chicken and a speedy Thai beef salad. Fresh, vibrant ingredients and punchy flavours are what we love about these easy Thai recipes – check out our collection today.
How to make this restaurant-quality fish and vegetable stir-fry at home
The secret to nailing this home-cooked fish stir-fry recipe is to get your wok hot before swirling in the oil, then continue to heat until the oil is smoking. Now it’s ready to add the fish. Depending on the size of your wok you may want to do this in two batches so as not to overcrowd the wok or pan. After adding the fish, allow it to sear for a couple of minutes before stir-frying. Because our hobs don’t get as hot as the ones in restaurants, if we start stir-frying immediately the heat will drop and the fish may stew. Also, as a general rule, when making a stir-fry, drizzle any liquid, like the soy and chilli sauces, around the edge of the wok, so it doesn’t pool at the bottom and make your dish soggy.
Tips for preparing tender-crisp vegetables for our noodles with fish
As with all cooking, good-quality produce shines in this dish. Snow peas, baby broccoli and bok choy should all be firm and a solid green colour, with no limpness or yellowing. Before slicing your snow peas you need to trim them first. Use a small sharp knife to knick the top end and pull down to remove the thin string. Repeat on the other side. To prepare the baby bok choy, take a thin slice from the end and separate the leaves, then cut across the stalk and leaves into even pieces. When preparing baby broccoli (also known as broccolini), slice the thick stalks more thinly than the florets so they cook evenly.
We’ve topped our fish and noodles with pretty curls of spring onion. To make these, use a sharp knife to slice the trimmed spring onions into 4cm pieces, then thinly slice each piece lengthway. Transfer to a bowl of iced water and place in the fridge for 30 minutes or until the spring onions curl. Drain and pat dry with a paper towel.
FAQs
Chilli fish stir-fry with noodles
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 2 garlic cloves, crushed
- 1 tbs finely grated ginger
- 460g firm white fish fillets, such as basa, cut into 3cm pieces
- 220g hokkien noodles
- 200g snow peas, trimmed, diagonally sliced
- 1 bunch baby broccoli, chopped
- 4 spring onions, thinly sliced
- 1 bunch baby bok choy, chopped
- 1 tbs salt-reduced soy sauce
- 1 1/2 tbs sweet chilli sauce
- 1/4 tsp dried chilli flakes
- 2 tbs coriander leaves
- Spring onion curls, to serve
- Lime wedges, to serve
Description
Make stir-frying fish part of your weekly dinner routine. Quicker than take away, this vegetable-packed sweet and spicy noodle recipe is on the table in less than 30 minutes.
Method
Step 1
Heat half the oil in a wok or non-stick frying pan over medium-high heat. Add the garlic, ginger and fish and stir-fry for 4-5 mins or until the fish is almost cooked through. Transfer to a plate.Step 2
Meanwhile, cook the noodles following packet directions. Drain well.Step 3
Heat remaining oil in the wok or pan. Add the snow peas, baby broccoli and sliced spring onion to the pan and stir-fry for 2-3 mins or until just tender. Add the bok choy, noodles, soy sauce, sweet chilli sauce and chilli flakes and stir-fry for 2 mins or until the noodles are heated through.
Step 4
Return the fish to the pan and stir-fry for 1 min or until combined and heated through. Divide among serving plates. Sprinkle with coriander leaves and spring onion curls. Serve with the lime wedges.